Mourning ceremonies and Nazri offerings are an inseparable part of the religious and social culture in certain communities, particularly in Iran. In these occasions, the long-standing tradition of preparing and distributing food as Nazri takes on a prominent role. These offerings, beyond their spiritual and religious aspects, are widely distributed among the general public, the needy, and even participants in the ceremonies. However, the massive volume of food prepared and consumed during these events brings about considerable challenges in resource management, especially energy. Failure to adhere to principles of optimal resource consumption throughout the Nazri food preparation process—from purchasing ingredients to cooking, storing, and distributing—can lead to significant energy waste. This waste is not only economically detrimental but also carries unintended environmental consequences. Given the growing importance of energy and the necessity of conserving resources, a comprehensive examination of various dimensions of energy waste in the preparation of Nazri food and mourning ceremonies is one of the key topics in analyzing energy consumption in Iran.

The large volume of food is one of the main causes of energy waste, as it is prepared in a short time frame and in a concentrated manner. This mass production requires extensive use of energy resources for cooking, keeping the food warm, and in some cases, transportation. Using large pots and multiple cooking stages, heating large amounts of water to cook rice or meat, or employing multiple large burners all contribute to increased consumption and ultimately, energy waste. Additionally, inefficiencies in managing the food preparation and distribution process play a significant role in energy waste. These inefficiencies include lack of optimization in selecting the type of ingredients, cooking methods (such as choosing more suitable methods based on the nature of the ingredients and using proper cookware, temperature control, and cooking time), and duration of food storage (preventing spoilage and the need for reheating or discarding). For example, using pressure cookers, low-energy methods for keeping food warm, or precise planning for food distribution to avoid spoilage are examples of actions that help reduce energy waste.

Accurately estimating the amount of energy waste in these processes, especially during peak mourning days like the first ten days of Muharram, is essential. Such data can assist event organizers and energy authorities in planning more targeted strategies to reduce energy waste. Calculating energy used for heating water, fuel (gas or liquid), electricity (such as refrigerators, freezers, and heating systems), and transportation energy is part of this estimation. The lack of accurate data makes any corrective actions more difficult.

One of the main roots of energy waste is insufficient awareness among those involved in and volunteering for Nazri food preparation. Therefore, providing educational programs aimed at raising public awareness about the importance of optimal resource management, methods for reducing energy waste at different stages of food preparation, and introducing alternative and sustainable approaches is necessary. These trainings can include guidance on purchasing ingredients in appropriate quantities, using low-energy cooking methods, and proper management of waste and disposable containers.

Some believe that imposing a tax on Nazri food could reduce energy waste. However, it should be noted that Nazri food preparation and distribution is primarily done with benevolent intentions and aims to help the needy and provide public meals. These activities are non-profit and not undertaken for financial gain. In the Nazri donation process, there is no economic transaction or exchange of goods and services with profit motive. Moreover, calculating tax on Nazri food involves numerous complexities. Determining the food’s value, separating costs of raw materials, labor, and other factors, and then calculating the tax would require precise and complex accounting systems, which would face many practical obstacles. Full supervision over the Nazri food preparation and distribution process would also require an extensive and costly monitoring system. In many countries, charitable and non-profit activities are tax-exempt. These exemptions typically include income tax, value-added tax, and other levies. Accordingly, Nazri food donations are generally not subject to tax.

Given the growing importance of energy and the need to preserve resources for future generations, serious attention to creating a culture of energy conservation and resource management in the preparation of Nazri food during mourning ceremonies is essential and unavoidable. A thorough examination of the various aspects of this issue—from optimizing cooking and storage processes, to estimating energy waste and offering effective educational programs—can take meaningful steps toward reducing energy waste and preserving resources.

Among practical solutions for preventing Nazri food waste is launching collection and distribution systems for surplus food. These systems can play an effective role in optimal use of food resources. Establishing a culture of energy conservation and promoting more sustainable approaches in these ceremonies requires collective cooperation among religious groups, volunteers, government institutions, and all members of society. By implementing practical solutions and raising public awareness, it is possible to ensure that these spiritual ceremonies are held with minimal environmental impact and maximum resource efficiency.

Global Success Models in Reducing Food and Energy Waste

Countries such as France, Denmark, and South Korea are successful examples in the fight against food waste.

In 2016, France passed a law that prohibits large supermarkets (over 400 square meters) from discarding edible food and mandates them to collaborate with charities to donate surplus food. This law not only reduced food waste but also increased food aid to the needy and strengthened the relationship between businesses and civil society organizations. France has also implemented extensive educational and public awareness campaigns to reduce food waste. (1)

Denmark launched the “Stop Wasting Food” movement initiated by Selina Juul, implementing various programs in cooperation with supermarkets, restaurants, and consumers. The country has been able to significantly reduce its food waste in a short period and has become a global model in this area. Denmark is recognized as a leading example in reducing food waste worldwide. Selina Juul, the founder of the movement, is known as one of the inspirational figures in the fight against food waste and is active internationally. (2)

South Korea has also encouraged citizens to reduce food waste through the “Pay-As-You-Throw” system. In this system, the cost of food waste disposal is calculated based on weight. This mechanism has led citizens to buy less, use food more completely, and manage waste better, resulting in cost savings. Consequently, recycling of food waste and the production of fertilizer and energy have increased. (3)

Proposed Strategies for Energy Management in Religious Ceremonies

• Replacing traditional, energy-intensive lighting with LED technology and other low-energy systems that preserve the beauty of the ceremony while reducing energy consumption.

• Implementing financial policies, such as providing tax exemptions to groups actively participating in energy waste reduction and optimal consumption.

• Imposing taxes on unauthorized consumption and waste.

• Establishing supervisory and executive committees to monitor policies, evaluate effectiveness, and adjust course based on data and field experience.

As a result, considering the increased pressure on natural and energy resources in recent years and the potential emergence of numerous problems in the coming decades, the only way to preserve valuable religious traditions is to align them with the principles of sustainability, hygiene, and social justice. Sustainability does not mean abandoning traditions, but rather adapting them to new realities and redefining their functions scientifically so that they align with today’s societal needs. In this path, revisiting historical and religious documents about the lifestyle of the Prophet of Islam and other figures—rooted in asceticism, moderation, and respect for human and environmental rights—can inspire indigenous solutions. Additionally, the use of modern technology, inter-institutional cooperation, and genuine public participation will be key pillars in realizing this vision. Alongside these actions, developing clear and enforceable standards for optimal energy consumption, hygiene, safety, and environmental considerations in religious ceremonies is also of great importance. These standards can serve as operational guidelines for organizers, volunteers, and responsible institutions and focus on balancing cultural and religious values with environmental and energy-related obligations.

Ultimately, a new perspective on resource consumption in religious ceremonies must gradually become ingrained in public culture. This cultural transformation requires time, ongoing education, and broad participation from religious, educational, media, and governmental institutions. Combining respect for religious traditions with scientific and environmental approaches not only does no harm to the spirit of the rituals but also aligns them with human values and global responsibility.

References:
1- “France becomes first country to ban supermarket food waste,” The Guardian, February 4, 2016.
2- “Stop Wasting Food” movement in Denmark – The official information platform of this grassroots initiative to reduce food waste.
3- Pay-as-you-throw system, English Wikipedia.